Incredibly Creamy Nutella Pie [Vegan]

A delicious and creamy Nutella pie that tastes just like a classic. , , But vegetarian! It’s the epitome of decadence and makes a wonderful dessert. The filling is smooth and rich—and with the chocolate graham crust—it’ll feel like you’re eating a Nutella cookie. If you’re a fan of chocolate and hazelnut, you’ll fall head over heels for this pie!


reprinted with permission from Comforting Vegan Pies and Tarts by Helen Au. Page Street Publishing Company 2022. Photo credit: Helen Au.

Incredibly Creamy Nutella Pie [Vegan]


1 (9″ [23-cm]) Pie


For the Chocolate Graham Crust:

  • 15 Full Cracker Sheets (155 g) Vegan Graham Crackers
  • 2 tbsp (13 g) cocoa powder
  • 1/8 teaspoon fine sea salt
  • 1/4 cup (60 g) unsalted vegan butter, melted

To fill:

  • 3/4 cup (188 ml) full-fat coconut milk
  • 3/4 cup (180 g) Vegan Chocolate and Hazelnut Spread
  • 1 tsp pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 8 oz (227 g) chopped vegan dark chocolate (or chocolate chips)

For Topping:

  • Chopped hazelnuts or other nuts of choice (optional)


  1. Preheat oven to 325°F (165°C).
  2. To make the crust, place the graham crackers in a food processor and pulse until you see fine crumbs. Add cocoa powder and salt and pulse to mix. Put the pieces in a mixing bowl, and add the vegan butter. mix to combine. Transfer pieces to a 9-inch (23-cm) pie pan, pressing on all sides until pan is covered with graham pieces. Bake for 5 minutes. Let it cool completely before adding the filling.
  3. To make the filling, combine the coconut milk, chocolate and hazelnut spread, vanilla extract and salt in a saucepan over a medium heat until well mixed. Place chocolate in a heat-safe bowl. Pour the boiling mixture over the chocolate and let it rest for 2 minutes. Mix with a spatula until everything is well combined.
  4. Pour filling into crust. Transfer the pan to the refrigerator and let it chill for at least 1 hour to set. Top the pie with chopped hazelnuts or other nuts, if using.